Veal Tartare with Trout Roe Capers and Fiore Sardo Dressing
Ingredients
- 1 large egg
- 1 tbsp. finely grated pecorino fiore sardo
- 1 tsp. colatura or anchovy paste
- 1 tbsp. fresh lemon juice, divided
- 1⁄3 cup plus 1 Tbsp. grapeseed or canola oil
- Kosher salt
- 7 oz. (1 1/3 cups) ground veal tenderloin or sirloin
- 1 tbsp. extra-virgin olive oil
- 1 tsp. soy sauce
- 1⁄2 tsp. finely grated lemon zest
- Pinch of dried sumac
- Pinch of togarashi pepper (optional)
- 3 tbsp. (2 oz.) trout or salmon roe
- 1 tbsp. drained capers in brine
Instructions
Veal Tartare with Trout Roe, Capers, and Fiore Sardo Dressing serves 4 original recipe by Saveur.
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